This homemade green tea cheesecake is super easy and simple. In fact the hardest part is waiting for it to set in the fridge. So if you need a last-minute dessert recipe for a party, this is the perfect choice. Everyone will love its soft and silky texture complementing with the earthy and bittersweet flavor of matcha powder.

The crust of the cake is made from fine bits of chocolate biscuits mixed with butter creating a crumbly yet moist base that goes well with the satiny and silken cheesecake on top.

If you want to create swirl pattern for the top, save about ⅓ of the cream cheese-potato starch mixture before adding the matcha. After pouring the matcha cheesecake mix, dollop the saved mixture on top and use a skewer to swirl.

If you prefer a uniform and beautiful green cheesecake, just mix matcha to the whole cream cheese mixture like in the recipe.This week’s matcha green tea cheesecake recipe is from the talented Magdaomagda13. Originally from Poland but now lives in Belfast. Magda is a fan of good food and desserts.

She taught herself to bake and loves it a lot since the first time she baked. Whenever she creates her new piece of artworks, she always takes photos of them and share with others on her instagram.

Here's the recipe:

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Homemade Green Tea Cheesecake

Ingredients

Crust

150g chocolate biscuits, finely crushed

1 tbsp butter, melted

Cheesecake

750g cream cheese (or better with mascarpone)

150g white sugar

3 large eggs

1 tsp vanilla

1 tbsp potato starch

1 tbsp matcha powder

Instructions

Preheat the oven to 300 F or 150 C (for fan-assisted oven)

Mix crushed biscuits with melted butter until incorporated

Press tight into a springform cake tin (20cm).

Mix cream cheese and sugar, add eggs and vanilla and mix well.

Sift potato starch and matcha powder and mix again.

Pour the mixture on a base.

Bake it in preheated oven for 20 mins, then another 50-60 mins at 250 F or 120 C.